Whole30 Igado
Elevate your Whole30 meal plan with this hearty and flavorful Whole30 Igado, a healthier twist on the classic Filipino dish. This paleo-friendly recipe features tender pork tenderloin, nutrient-packed pork liver, and vibrant vegetables simmered in a rich, savory sauce made from coconut aminos and apple cider vinegar. Aromatic garlic, onions, and bay leaves infuse every bite with comforting flavors, while red bell peppers and green peas add a pop of color and natural sweetness. Free of soy, sugar, and grains, this wholesome dish is perfect for anyone adhering to the Whole30 program or looking for a nutritious, gluten-free dinner option. Ready in under an hour and packed with protein and essential nutrients, this satisfying Filipino-inspired recipe is a must-try! Serve it hot for a comforting meal the whole family will enjoy.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 500 grams pork tenderloin
- 250 grams pork liver
- 120 milliliters coconut aminos
- 60 milliliters apple cider vinegar
- 4 large garlic cloves
- 1 large onion
- 1 large red bell pepper
- 100 grams green peas
- 2 bay leaves
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 500 milliliters water
Instructions
Slice the pork tenderloin and liver into thin strips, about 1/4 inch thick for even cooking.
Minced the garlic and thinly slice the onion. Cut the red bell pepper into strips.
In a large wok or skillet, heat the olive oil over medium heat.
Add the garlic and onion, sauté until the onion becomes translucent and the garlic is fragrant, around 2-3 minutes.
Stir in the sliced pork tenderloin, cooking until browned, about 5 minutes.
Add the coconut aminos and apple cider vinegar to the pan, stirring to coat the pork.
Add the pork liver to the pan, stirring well, and cook for another 3-4 minutes until the liver is browned.
Add the red bell pepper strips, water, and bay leaves to the pan. Stir to combine.
Season with sea salt and black pepper to taste.
Reduce the heat to a simmer and cover the pan, allowing the mixture to cook for about 25 minutes, stirring occasionally, until the pork and liver are tender.
In the last 5 minutes of cooking, add the green peas, stir, and cook until they are tender and bright green.
Once everything is well cooked, remove the bay leaves, adjust the seasoning if needed, and serve the dish warm.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1507 mg | 66% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.3 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 65 mg | 5% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 992 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
